Validity of the 'My Nutrition Index' (MNI) and Its Relationship With the Healthy Eating Index-2015 in the Turkish Population
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 498
- 试验地点
- 1
- 主要终点
- My Nutrition Index
研究概览
简要总结
This study assessed the validity of the "My Nutrition Index" (MNI) and its relationship with the Healthy Eating Index-2015 (HEI-2015) in the Turkish population. A cross-sectional study of 498 participants aged 19-64 years was conducted, collecting demographic, anthropometric, and three-day food consumption data to calculate both indices. Pearson's correlation was used for analysis.
详细描述
Introduction
Healthy eating is a crucial concept encompassing biochemical, physical, and psychosocial domains, and various nutritional indices and scales have been developed to assess the healthfulness of individuals' diets.
Objective
This study aimed to evaluate the validity of the "My Nutrition Index" (MNI) and examine its relationship with the Healthy Eating Index-2015 (HEI-2015) in the Turkish population.
Methods: This cross-sectional study included 498 participants aged 19-64 years. Demographic and anthropometric data were collected, and three-day food consumption records were obtained to calculate both the My Nutrition Index and the Healthy Eating Index-2015. Participants' nutritional data were analyzed, and the relationship between the two indices was examined using Pearson's correlation test. Data analysis was performed using the IBM SPSS Statistics 26 software package.
研究设计
- 研究类型
- Observational
- 观察模型
- Case Only
- 时间视角
- Cross Sectional
入排标准
- 年龄范围
- 19 Years 至 64 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Individuals aged 19-64 years
排除标准
- •Individuals with physician-diagnosed psychological disorders.
- •Individuals who regularly used medication or vitamin supplements.
- •Individuals with alcohol or substance addiction.
- •Pregnant or nursing women.
结局指标
主要结局
My Nutrition Index
时间窗: Baseline
The My Nutrition Index (MNI), developed by Busgang et al. (2022), evaluates 34 dietary components, including fats, proteins, carbohydrates, vitamins, minerals, and electrolytes. The index is calculated based on 3-day food consumption records, considering factors like height, weight, gender, age, activity level, and lifestyle factors such as alcohol, smoking, and caffeine intake. MNI consists of four sub-dimensions: Macronutrient, Electrolyte, Vitamin, and Mineral Index, with scores ranging from 0 to 100, reflecting diet quality. The validity of the index was compared to the Healthy Eating Index-2015 (HEI-2015).
Healthy Eating Index-2015
时间窗: Baseline
The Healthy Eating Index (HEI) was updated in 2015 and consists of 9 adequacy components: Whole Fruits, Total Fruits, Greens and Beans, Total Vegetables, Dairy, Whole Grains, Fatty Acids, Total Protein Foods, and Seafood and Plant Proteins, as well as 4 moderation components: Sodium, Refined Grains, Added Sugars, and Saturated Fats, resulting in a total of 13 components. HEI-2015 was calculated using the data obtained from the 3-day food consumption records of individuals. The index yields a minimum score of 0 and a maximum score of 100, with higher scores indicating better diet quality. Diet quality is categorized as follows: \>80 represents good diet quality, 51-80 represents a diet quality that needs improvement, and ≤50 represents poor diet quality.
次要结局
- Sociodemographic characteristics(Baseline)
- Body Mass Index (BMI)(Baseline)
- Body weight(Baseline)
- Height(Baseline)
- International Physical Activity Questionnaire(Baseline)
研究者
Emine Elibol
Assist. Prof.
Ankara Yildirim Beyazıt University